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Salmon with pepper and sweetcorn relish

The rich flavour of salmon is a clue to its bountiful supply of heart-healthy omega-3 fatty acids – and just about everybody loves the taste. Here, the spice-rubbed fish is served with a colourful confetti of diced vegetables.

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Ingredients
Serves: 4

¼ tsp plus 2 tbsp caster sugar

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cardamom

pepper to taste

4 salmon steaks, 175g (6oz) each

½ tsp yellow mustard seeds

5 tbsp white wine vinegar

1 courgette, cut into 5mm (¼in) dice

1 orange or red pepper, cut into 5mm (¼in) dice

150g (5½oz) sweetcorn kernels, fresh or frozen and thawed

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MethodPrep:10min › Cook:10min › Ready in:20min

Spray the grill rack with cooking spray or coat it with a little olive oil. Preheat the grill to medium. Combine the ¼ teaspoon sugar, coriander, cinnamon, cardamom and pepper in a small saucepan. Measure out 1¼ teaspoons of the spice mixture and rub into one side of each salmon steak.

For the relish, add the remaining 2 tablespoons sugar to the spice mixture in the saucepan together with the mustard seeds and vinegar. Bring to the boil over medium heat. Add the courgette, pepper and sweetcorn kernels, and cook for about 4 minutes or until the pepper is just tender.

Place the salmon, spice-side down, on the grill rack and grill, without turning, for about 5 minutes. Serve the salmon topped with the relish.